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Chelles Famous Turkey Meatballs

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Ingredients

Adjust Servings:
3 lbs ground turkey breast
3 eggs
1 cup fine breadcrumbs (old london or progresso are best,seasoned)
1/2 cup asiago 3-cheese blend, shredded (asagio,parm,romano blend)
garlic powder, to taste
ground black pepper, to taste
onion powder, to taste
cajun-louisiana seasoning blend, to taste (luzianne cajun seasoning)
3 tablespoons canola oil

Nutritional information

63.1
Calories
15 g
Calories From Fat
1.8 g
Total Fat
0.3 g
Saturated Fat
35.1 mg
Cholesterol
41.8 mg
Sodium
2 g
Carbs
0.1 g
Dietary Fiber
0.2 g
Sugars
9.2 g
Protein
1762g
Serving Size

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Chelles Famous Turkey Meatballs

Features:
    Cuisine:

    I made these meatballs for a potluck, and there was not one left! I put them in an Italian tomato sauce, simmered in a crock pot, and served at the potluck, and they were devoured quickly. Thanks, Chelle, for posting a recipe that I will be using again!

    • 60 min
    • Serves 3
    • Easy

    Ingredients

    Directions

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    Chelle’s Famous Turkey Meatballs, I make these all the time-and my family complains I don’t make them enough! I usually make a big batch (3 lbs of turkey breast) so that I can make a couple of meals out of them- Swedish Meatballs, Sweet and Sour Meatballs, Meatballs with Baked Ziti and Marinara, Meatball sandwiches, or just put your favorite sauce on them in a crockpot for a potluck!! Yummy!! Adjust sizes according to the serving size you need, but they freeze well, so it is a great thing to make a big batch and save yourself extra work later! Just add to your favorite dish! **Adjust breadcrumbs as needed to achieve good consistency for forming meatballs I do tend to eyeball things, so some measurements are approximate! 😉 (Swedish meatballs base for ZWT3), I made these meatballs for a potluck, and there was not one left! I put them in an Italian tomato sauce, simmered in a crock pot, and served at the potluck, and they were devoured quickly Thanks, Chelle, for posting a recipe that I will be using again!, I don’t want to leave a star rating because I didn’t use the cajun seasoning We thought these meatballs were just OK The kids didn’t like them Even though used a good amount of garlic and onion powder, they still didn’t have a lot of flavor Kind of dull Perhaps the cajun seasoning would add the missing flavor


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    Steps

    1
    Done

    In a Large Mixing Bowl, Combine Turkey and Eggs Until Thoroughly Mixed.

    2
    Done

    Add Seasonings to Suit Your Taste. I Tend to Be Fairly Heavy Handed,Especially With Garlic and Black Pepper. ;) Mix Completely.

    3
    Done

    Add Cheese and Bread Crumbs. *if Mixture Is Still Too Moist, Feel Free to Add More Bread Crumbs Until Desired Consistency Is Achieved.

    4
    Done

    Roll Into Large, Walnut Sized Balls and Set Aside.

    5
    Done

    in a Large Skillet, Warm 3 Tablespoons Oil Over Medium Heat.

    6
    Done

    Cook Meatballs Until Golden Brown, Turning So That Each Side Is Browned. (hint- a Screen Is Helpful Since the Oil May Pop and Splatter Like Bacon).

    7
    Done

    Serving Tip: My Family Likes These Plain, With Contadina Sweet and Sour Sauce (doctored Up) on Brown Rice, in a Marinara Over Your Favorite Pasta, Slice in Half on French Rolls With Marinara and Cheese For a Great Meatball Sandwich, in Swedish Meatballs, in a Bbq Sauce or Anything For a Party, You Name It! They Do Freeze Well Too. Enjoy! ;).

    Avatar Of Quinten Conley

    Quinten Conley

    Vegan chef dedicated to creating flavorful and satisfying plant-based dishes.

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